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carrot souffle sprinkled with powdered sugar

Carrot Soufflé

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5 from 6 reviews

  • Author: Eric Jones
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


Carrot soufflé is a creamy and slightly sweet side dish that goes well with any main entree. Perfect for the holidays or any day.


Units Scale
  • 4 cups mini carrots, cut and peeled
  • 1 cup sugar
  • 1 tbsp honey
  • 2 tbsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1/4 cup butter, melted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 3 large organic eggs


  1. Preheat oven to 350 degrees.
  2. Boil the carrots for 25 to 30 minutes until they are very tender. Strain water and place in a large bowl.
  3. Using a hand mixer (paid link), blend the carrots to a creamy consistency. If you want a more creamy texture and consistency, a food processor (paid link) will provide the smoothest texture for the soufflé.
  4. Add sugar, honey, vanilla extract, all-purpose flour, butter, baking powder, cinnamon, nutmeg, and sea salt in the same bowl. Mix until combined. 
  5. Add one egg at a time while mixing all the ingredients.
  6. Add the carrot mixture into a deep casserole dish (paid link). This CorningWare (paid link) dish is perfect.
  7.  Bake your carrot soufflé for 45 to 50 minutes.
  8. Cool for 30 minutes and dust with powdered sugar (optional).
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Sid Dish
  • Method: Bake
  • Cuisine: French


  • Calories: 290
  • Sugar: 40.6g
  • Sodium: 137mg
  • Fat: 10g
  • Carbohydrates: 46.9g
  • Fiber: 4.3g
  • Protein: 3.8g
  • Cholesterol: 102mg